Celebrate the changing of the season with butternut squash. Tom recommends cooking it with tons of herbs, and "you don't need to put any carmelization on it. It's just a fun fall kind of thing."

"When I think butternut squash," Chef Thierry Rautureau adds, "I think of mushroom. It's kind of the fall season." He recommends making a butternut squash soup: roast the squash whole, then scoop the meat out and put it in a blender. Finish with a little vegetable stock, a little bit of butter, and a little hazelnut butter. He recommends having roasted chanterelle mushrooms on the side with a garnish of goat cheese.

If you're looking to get away from soup, Tom says you can put the squash in a salad by tossing chilled, carmelized squash with fresh greens or arugula.

You can also roast butternut squash and cover it in caramel, then top with gingerbread cake, he says.